Gulerodsbrud (Danish Carrot Rolls)

Gulerodsbrud is an interesting bread from Denmark filled with sunflower seeds and carrots before forming into rolls. This was a fun and unique bread to prepare with Claire. After the base rises, a well is formed in the center to hold the cracked egg, sunflower seeds, and grated carrot. The edges are sealed over the center, then the dough is cut and folded to incorporate the filling throughout the bread. Claire particularly enjoyed this part using her plastic knife. As a note, it gets quite messy and sticky. The resulting rolls have a bit of a rustic look that adds to their charm.

These rolls are best the day they are baked. I halved the original recipe since we didn’t need so many rolls at once, but the ingredients can easily be doubled to make 12 rolls.

Gulerodsbrod (Danish Carrot Rolls)
Adapted from Sweet Sour Savory
6 large rolls

1 tablespoon active dry yeast
1 cup lukewarm water, 105-115 degrees F
3 cups all purpose flour
2/3 cup whole wheat flour
2 1/2 tablespoons granulated sugar
1/2 teaspoon sea salt
3 tablespoons unsalted butter, room temperature
1 egg
2.6 ounces sunflower seeds
2 carrots, peeled and grated

In a small bowl, sprinkle the yeast over the warm water. Stir to combine and allow to sit until frothy, 5-10 minutes.

In the bowl of a stand mixer fitted with a dough hook or a large bowl, combine the flours, sugar, and salt. Mix in the yeast with water and butter until the dough comes together.

On a lightly floured surface, knead the dough until smooth and elastic. If too dry, add a little more water. If too sticky, add a little more flour. Transfer to an oiled bowl, turning to coat, cover, and allow to rest until doubled, about 1 hour.

Line a large baking sheet with parchment.

Place the risen dough on a floured surface and form a well in the center. Crack an egg into the well and add the sunflower seeds and carrots. Pull the edges of the dough together over the filling and seal to close.

Use a large knife or dough scraper to cut the ball of dough into small pieces. Fold, cut again, and scrape the dough back into a ball to mix the ingredients. Divide the dough into 6 pieces and arrange on the prepared baking sheet. Cover and allow to rise until puffed, about 1 hour.

Preheat oven to 430 degrees F. Bake the rolls in the preheated oven until golden, about 15 minutes. Allow to cool on wire rack before serving.